Tag: stir-fry

Charred Noodles for Char Kway Teow

Sizzling, hissing, and popping violently, char kway teow is a dish that truly does speak for itself. If you don’t hear it first, you’ll definitely smell it; heady plumes of smoke carry the intoxicating aroma of caramelized soy sauce through the air for at least a dozen city blocks. Though one of a million noodles, it’s the fine details that set this one apart as a worthy headliner on any Malaysian menu.

A Brief History of Char Kway Teow

Originating from Chinese cuisine, particularly Teochew and Hokkien traditions, the dish’s name itself is rooted in Hokkien language, with “char” signifying stir-frying, “kway” representing rice cakes, and “teow” meaning flat. As Chinese immigrants settled in Southeast Asia, including Malaysia and Singapore, they brought their culinary heritage with them.

Over time, these traditions merged with local ingredients and tastes, resulting in the evolution of char kway teow. It became a popular street food, served in hawker stalls across the region due to its affordability, hearty nature, and bold flavors. Though the exact date and place of its creation remains uncertain, char kway teow has established itself as an iconic and beloved Southeast Asian dish, celebrated for its unique flavor as much as its cultural significance.

Key Characteristics

Many other suspiciously similar stir fries share numerous elements with char kway teow. While undoubtedly delicious in their own rights, none can compare with this singular culinary feat. The essential factors that define the dish include:

  • Flat Rice Noodles: The star of the show, these wide, silky rice noodles provide a chewy foundation for the dish. They’re similar to pad thai noodles but wider. These noodles are known for their chewy texture and ability to absorb the flavors of the sauce.
  • Dark Soy Sauce: The primary seasoning for char kway teow is dark soy sauce, which gives the dish its signature dark color and a slightly sweet and savory flavor. The dark soy sauce used in char kway teow is thicker and richer than regular soy sauce, clinging better to the other ingredients as well.
  • High Heat Cooking: Char kway teow is traditionally cooked in a hot wok over high heat, which imparts a smoky “wok hei” flavor to the dish. This cooking technique adds depth and complexity like nothing else. This is the absolute most important part of the whole concept. Without that char, those subtly blackened edges and smoky finish, it’s just another bowl of generic noodles.

How It’s Made

Truth be told, technique is even more important than specific ingredients in this case. Intense heat ripples through the whole kitchen when the wok is set on full blast, smoldering and searing anything in seconds. Replicating the flavor and texture that creates through any other means is impossible, which is why it’s so hard to master at home. Few consumer stoves can get hot enough, and even if they do, most people don’t want to commit to setting off their smoke alarms for a weekday dinner. It’s such a popular street food for the same reason; open air markets pair better with live fire cooking than enclosed spaces.

Pungent garlic, soy sauce, and sometimes chili paste season those blistered noodles in a literal flash in the pan. Traditional recipes may include prawns, sausages, or other meat, but vegetarian versions are just as common, omitting or replacing the protein with fried tofu. Vegetables are used sparingly, leaning heavily on bean sprouts to add a fresh, crunchy contrast to the savory medley.

(Side note: I can’t help myself and tend to go overboard with zucchini, mushrooms, bok choy, and anything else that happens to be in the fridge, as seen here. In this case, do as I say, not as I do!)

Never A Bad Time For Noodles

Unlike the standard American diet that normalizes only certain dishes as “breakfast foods,” savvy Malay people will happily enjoy noodles throughout the day. Whether as a hearty breakfast, a quick lunch, or a comforting dinner, it never fails to satisfy. You’ll find char kway teow everywhere, on the menus of street stalls, hawker centers, and even upscale restaurants, as a testament to its enduring popularity.

Like any noteworthy noodles, char kway teow is more than just a dish; it’s a testament to the vibrant tapestry of Southeast Asian culinary traditions. With its broad appeal, dynamic flavors, and endless possibilities for adaptation, it’s a safe bet for a winning meal.

Hannah (BitterSweet)12 Comments

Can You Hakka It?

Long before the rise (and fall) of so-called “fusion” cuisine, Hakka noodles managed to carve out a special place for themselves in Indo-Chinese culture. Seen only on some northern Indian menus, these noodles have transcended geopolitical boundaries to become a beloved staple by people of all walks of life.

The Origins of Hakka Noodles

Hakka noodles trace their roots back to the Hakka people, also referred to as the Hakka Han or Hakka Chinese. Unlike other Chinese communities, the Hakka Han don’t all come from one single region in China. The name Hakka means “guest families” in Cantonese. Made up of migrants fleeing the wars and upheaval during the Qing dynasty, they gradually dispersed and settled across the Indian subcontinent.

The city of Kolkata (formerly Calcutta) in India became the new home to many of these displaced refugees and over time, their vibrant fusion of Chinese techniques and Indian flavors were adopted as iconic, beloved street food dishes in India and beyond.

What Makes Hakka Noodles Special

Hakka noodles stand out from their other noodle brethren due to their distinctive texture and flavor. Made from a dense wheat flour dough, the strands are thin and long, with a remarkably resilient, springy, and chewy bite.

Sweet soy sauce is the primary flavor, leaning in on aromatic garlic and ginger, rather than the potent spices that create dazzling Indian curries. Due to their lack of overt heat, some consider Hakka noodles to be something relegated to the kid’s menu, but to let only youngsters relish this simple pleasure would be a true shame. They serve as a blank canvas, readily absorbing the flavors of any ingredients you throw at them.

Serving Suggestions for Hakka Noodles

Thanks to the long history of vegetarianism in India, paired with the expense and scarcity of meat, most recipes are naturally plant-based. Any vegetables available are fair game, but the most common additions include:

  • Bell peppers
  • Cabbage
  • Shredded carrots
  • Scallions
  • Bean sprouts

If such a mild approach sounds dull to you, you’re not alone. That’s why you’d very likely find fiery condiments tableside to add to taste, such as:

Hakka Noodles; Always A Welcome Guest

To this day, you can often find Hakka noodles being prepared on sizzling street-side carts in India, where skilled vendors effortlessly toss the noodles in giant woks, creating an enticing aroma that lures passersby. The art of making Hakka noodles is still being passed down through generations, preserving the original spirit and pride that goes into every plate.

Hannah (BitterSweet)3 Comments

Join The Cult Of Celtuce

Do you have a moment to talk about our root and savior, celtuce?

Perhaps this girthy stem lettuce doesn’t have a cult following, and I’m not exactly the most convincing salesperson, but tasting is believing. I’m on a mission to spread the good word for this sadly unsung Chinese vegetable that deserves a fervent fan base. Since we last spoke of our planted redeemer, I haven’t seen a surge in popularity, so I’m back with another pitch that won’t miss.

Why You’ll Love This Celtuce Stir Fry

Pretty much anything can be stir fried with great success, but celtuce is a truly exceptional selection.

  • Cooks in minutes. High heat lightly cooks the food while keeping it tender-crisp throughout, making this a dish you can get on the table at a moment’s notice.
  • Minimal ingredients. Just a few pantry staples and fresh aromatics stand between you and instant gratification.
  • Bold, savory flavors. This is the real reason you’ll want to make this recipe again and again. A touch of nutty sesame oil goes a long way in adding depth and richness, bolstered by umami garlic chives and scallions. Warm fresh ginger and peppers spice things up, while a touch of black vinegar adds acid that cuts through it all, lingering with a gentle sweetness at the end.

How To Cut Celtuce

The thick skin protecting each stalk makes celtuce seem intimidating to break down, but it’s really a snap to hack.

  1. Use a sharp peeler or knife to cut away the thick outer skin. Remove the dried out bottom and leafy top.
  2. Slice it on a bias to make long strips, about 2 – 3mm wide.
  3. Stack a few of the strips at a time and cut those into thin ribbons.
  4. Repeat until the whole stalk is thinly julienned.

If you have any means of getting your hands on fresh celtuce, you’re doing yourself a disservice by leaving it at the store. Support your local Asian market, ask your closest specialty store to carry it, or even order it online. There’s nothing else quite like celtuce and once you’ve been enlightened by its virtues, you’ll become a believer, too.

Continue reading “Join The Cult Of Celtuce” →

Hannah (BitterSweet)4 Comments

Unholy

Fresh herbs wait for no one, which is a pressing issue when you’re prone to over-purchasing. Some can be preserved beautifully through drying or freezing, but others perish through the process. There’s a reason why dried basil and dill taste nothing like their original glory, aromatic and herbaceous, reduced down to straw-like hay at best. That’s why a treasure like Thai basil must be cherished immediately, given the opportunity.

What is Thai holy basil?

Distinct from Italian basil, Thai holy basil is more pungent and peppery, sharp and bright, unlike anything else on the market. Despite the misleading name, it’s in fact an entirely different plant, with no relation to other types of common basil. While you could substitute one for the other, you might as well use cilantro instead, since the taste would end up being equally disparate.

What’s the best way to use Thai basil?

Pad Krapao, AKA basil stir fry, is an ideal way to clean the excess fresh herb out of your fridge. It takes almost no prep, comes together in 10 minutes or less, and has an invigorating if not downright addictive flavor. The most common variety you’ll find is Pad Krapao Gai, made with ground chicken, but the beauty of this concept is its versatility. American restaurants tend to favor whole cuts, but you could easily use any protein you prefer.

What are some ideal protein substitutions?

Naturally, my chicken is plant-based. If you’re craving something lighter, heartier, or simply different, you have plenty of choices:

Want to veg out?

I like to keep this prep fast and streamlined, focusing on just one featured vegetable for the sake of simplicity. Go ahead and add a full rainbow to bulk up the meal, especially if you have a frozen stir fry vegetable blend you can effortlessly toss right in. My favorite vegetable additions or substitutions include:

  • Bell pepper strips
  • Snow seas or snap peas
  • Shredded carrots
  • Bamboo shoots
  • Baby corn
  • Sliced zucchini

If you should be so lucky to have access to fresh Thai holy basil, don’t let a single leaf go to waste. There will be no such thing as “too much” when you have this easy, crowd-pleasing recipe in your repertoire.

Continue reading “Unholy” →

Hannah (BitterSweet)8 Comments

Of Cabbages and Kings

How many people are genuinely excited to find cabbage on a menu? Not stuffed cabbage rolls or cabbage with corned beef, but just cabbage, dense green leaves alone, sans modifiers. In the US, I’d wager that number would fall somewhere in the lowest possible percentile rank, but that’s only because of inexperience taming the brassica. Take a trip out to Taiwan though, and you’d see very different polling results. Elevating a more diverse range of lesser loved greens as some might honor fine cuts of meat, the dining scene treats vegetables with much greater respect simply by default. Every crop is treasured, allowed to shine in their own rights, and that’s where I first truly discovered my affinity for the humble cabbage.

Stir-fried on the hot teppanyaki grill that stretches in a horseshoe around mad scrambling chefs in the center, huge piles of shredded greenery wilt down into compact piles instantly. Intense heat sears the bottom, locking in a light touch of char, smoky and dark, while the upper leaves steam into meltingly soft submission. With a front seat to the full show, I watched rapt, the drama unfolding hot and heavy before my eyes. In a sudden plot twist, no more than five minutes after placing the initial order, the hot foil in front of me was filled with steaming strands of silky greenery, theoretically keeping warm for prolonged enjoyment but devoured just as quickly as it had been completed.

How could plain, ugly old cabbage taste so good? It was almost infuriating how delicious this completely ungarnished dish was. There were no tricks, not even MSG to bolster it, and yet I had never experienced anything like it before.

Everything comes down to ingredients, of course. Since there are so few of them, every last addition makes a huge impact, right down to the quality of the beans going into the soy sauce. Most essential is selecting Taiwanese cabbage, which is different from more common savoy, white, red, or standard North American green. Flat, smooth, and the size of a small kitchen appliance, it’s not uncommon for them to weigh in at 6 pounds a head or more. Much sweeter and more crisp than most drab coleslaw fodder, it has the integrity to speak for itself in such a bold feature. Head to your local international market and ask for Li-Sun cabbage or Li-Sun Sweet cabbage if you’re struggling to pin one down.

From there, season with a deft hand. Remember that everything else is used to amplify the greenery here, not cover it up. It’s hard to explain the incredible depth of this dish without actually placing a few sizzling strands of it directly into your mouth, but I’ll resist. For that first, doubtful attempt, it takes a bit of blind trust, but you’ll understand that magnetic attraction once that alchemical transformation happens right before your plate.

Yield: 4 - 6 Servings

Stir-Fried Taiwanese Cabbage

Stir-Fried Taiwanese Cabbage

Cabbage like you've never tasted before. Tender, rich, and almost buttery, this fast stir-fry will change the way you think about the humble green leaves.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 Tablespoon Avocado or Peanut Oil
  • 2 Cloves Garlic, Minced
  • 1 Pound Taiwanese Cabbage, Sliced into 1/2-Inch Wide Ribbons
  • 1 Tablespoon Light Soy Sauce
  • 1 Tablespoon Shaoxing Rice Wine Vinegar
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Crushed Red Pepper Flakes (Optional)
  • 1/4 Teaspoon Salt

Instructions

  1. Heat the oil in a wok or large skillet over medium heat. Add the garlic, and cook for a few seconds until aromatic and lightly browned. Stir in the cabbage until all the pieces are thoroughly coated in oil before covering the pan. Let cook, undisturbed, for 1 minute.
  2. Sprinkle in the soy sauce, vinegar, sugar, red pepper flakes (if using) and salt all at once, increasing the heat to high, and cook until the cabbage is tender; 2 - 4 minutes. Serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 276mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 1g
© Hannah Kaminsky
Cuisine: Taiwanese / Category: Salads and Sides

Hannah (BitterSweet)19 Comments

Noodle of the Sea

A curious craze if there ever was one, kelp noodles have gained popularity in leaps and bounds, going from unheard oddity to pantry staple for many overnight. Though still a more difficult ingredient to procure, ever since I discovered one fateful package at a local international market, rather than an expensive specialty shop, they’ve been showing up on my plate more often.

Finding them mixed amongst the bottles of soy sauce and bean paste was inspiring, not only due to the substantially lower price. Despite their typically raw preparations, these chewy, translucent seaweed strands are a perfectly tasty ingredient for cooked dishes, and in fact, may be more palatable warm. A brief sauté seems to relax the tightly wound noodles, making them more like starch-based cellophane noodles or sweet potato dangmyeon. With this realization, it became crystal clear that these particular kelp we destined to become japchae.

Switching out the traditional beef for thinly sliced seitan, the dish came together in a snap. Packing in the fresh vegetables for a lighter rendition, this is the perfect dish for bridging the gap between winter and spring. Bright and colorful, the sheer variety of flavors and textures makes for a highly satisfying eating experience. There are no hard and fast rules when it comes to japchae, so consider my instructions more as guidelines. The best additions are what’s in season and what’s on hand. Consider switching in some sliced asparagus and fresh snow peas to really celebrate spring, or give chopped kale a shot rather than the standard spinach. Of course, if kelp noodles still elude you, the traditional dried and cooked cellophane noodles are always a welcome swap.

Yield: Makes About 4 Servings

Kelp Noodle Japchae

Kelp Noodle Japchae

Packing in the fresh vegetables for a lighter rendition, this is the perfect dish for bridging the gap between winter and spring. Bright and colorful, the sheer variety of flavors and textures makes for a highly satisfying eating experience. There are no hard and fast rules when it comes to japchae, so consider my instructions more as guidelines.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 40 minutes

Ingredients

  • 1 12-Ounce Package Kelp Noodles, Drained and Soaked Water with a Splash of Vinegar for 15 Minutes
  • 2 Tablespoons Toasted Sesame Oil, Divided
  • 8 Ounces Seitan, Thinly Sliced
  • 1/2 Medium Yellow Onion, Thinly Sliced
  • 1 Teaspoon Finely Minced Fresh Ginger
  • 1 Clove Garlic, Finely Minced
  • 6 – 8 Rehydrated Dried Shiitake Mushrooms, Stems Removed, and Thinly Sliced (Soaking Liquid Reserved)
  • 1/2 Cup Sliced Fresh Cremini or Button Mushrooms
  • 1 – 2 Small Carrots, Julienned
  • 1 Red Bell Pepper, Julienned
  • 3 Tablespoons Tamari or Soy Sauce
  • 1 Tablespoon Light Agave Nectar
  • 1 Tablespoon Mirin
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 6 Ounces Fresh Spinach
  • 1 Scallion, Thinly Sliced
  • 2 – 3 Persian Cucumbers, Julienned
  • Toasted Black or White Sesame Seeds (Optional)

Instructions

  1. While the kelp noodles are soaking (which helps to soften them up a bit,) heat 1 tablespoon of the sesame oil in a large skillet. Once hot, toss in the seitan, and sauté for about 5 – 8 minutes until the pieces are all nicely browned. Move the seitan onto a plate, and let rest while you move on to the remainder of the stir-fry. Start draining the kelp
    noodles at this point so that they’re not sopping wet when you need them.
  2. Add the remaining sesame oil to the pan, and start by adding in the onion, ginger, and garlic. Cook until the onion is translucent and highly aromatic. Toss in the mushrooms, carrots, and pepper, along with about 1/4 cup of the reserved shiitake soaking liquid, and cook for another 8 – 10 minutes, until all the veggies are softened but still crisp.
  3. Mix together the tamari, agave, mirin, and pepper, and pour the mixture into the skillet, stirring to incorporate. Add in the kelp noodles and cook for 3 – 4 minutes, to allow the flavorful liquids to become assimilated. Finally, toss in the spinach, and cook for only 30
    seconds or so to lightly wilt the greens. If using kale or any heartier greens, give it another minute or so to become tender.
  4. Turn off the heat and stir in the scallion and cucumber. Top with sesame seeds if desired. Enjoy hot or let cool and eat as a salad.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 298Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1065mgCarbohydrates: 32gFiber: 6gSugar: 11gProtein: 22g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah (BitterSweet)
Cuisine: Korean / Category: Main Dishes and Entrees

Hannah (BitterSweet)27 Comments